Braised Chickpeas with Turmeric and Ginger

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Course main

Cuisine Greek

PREP TIME 15 minutes

COOK TIME 1 hour

SERVES 6

Ingredients

1 lb chickpeas soaked overnight or 4 (15-oz) cans low-sodium chickpeas, drained
1 large fennel bulb washed and chopped
2/3 cup extra-virgin Greek olive oil
1 large onion finely chopped
6 garlic cloves minced
1 1-inch knob ginger, peeled and grated
2 bay leaves
1 tbsp ground turmeric
1 tbsp white wine vinegar
1 tbsp Greek honey
4 –5 cups vegetable stock
Salt and freshly ground black pepper

Instructions

If using dried chickpeas, soak overnight, drain, and cook until tender (1–1½ hours). If using canned, rinse and drain.
Heat 3 tbsp olive oil in a wide pot over medium heat. Add fennel and onion; sauté until soft.
Add garlic, chickpeas, bay leaves, ginger, and turmeric. Stir well.
Add vinegar and honey, stir, then pour in enough vegetable stock to barely cover chickpeas.
Simmer 45–60 min, covered, until thick and creamy. Season to taste.
Drizzle remaining olive oil when serving.

Notes

This hearty, anti-inflammatory dish features turmeric and ginger — ingredients with ancient Greek and Ayurvedic roots known to support digestion and longevity.
The chickpeas provide plant-based protein and fiber, while olive oil adds heart-healthy fats.

Pairs beautifully with our Carrot Salad with Ancient Greek Spices and Ikarian Longevity Greens Pancakes from the same episode.
Explore similar dishes: Baked Chickpeas with Vegetables and Herbs, Spinach and Chickpeas Baked with Greek Feta, and Protein-Rich Greek Chickpea Salad.